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Smakerpl
to serwis miłośników jedzenia Znajdziesz w nim blisko 13 tysięcy
przepisówużytkownikóworazkulinarnetematyspecjalnepełneciekawostek,ciekawe
konkursyzatrakcyjnyminagrodamiiforum,gdzieporozmawiaszo gotowaniui nietylko
Ponadtonaczaciespotkaszsięzeznanymikucharzami
RedaktorserwisuSmakerpl
JoannaJagodzińska
Autortekstów
BartoszRumieńczyk
Projektokładki
TeodorDobrzycki
Składiłamanie
BartoszRumieńczyk
Nadzórnadcałością
StanisławM.Stanuch
CopyrightSmaker.pl2011
2
Spis treści
WIĘTTUŻ,TUŻ!............................................................................................................................... 6
D
LACZEGO KARP
,
MAK
,
NIEUPMIGDŁOW
?............................................................................................ 8
ŁTKI ............................................................................................................................................ 13
K
LYCNŁTKWRZYWNA
................................................................................................................ 14
S
ŁTKTUŃCYKANANASEM
............................................................................................................. 15
S
ŁTKWDONRYBĄ
........................................................................................................................ 16
S
ŁTK
W
ALDORF
................................................................................................................................. 17
S
ŁTKOWOCOW
................................................................................................................................ 18
LEDZIE ............................................................................................................................................. 19
LEDWMIETNIE
................................................................................................................................. 20
LEDWOLEJU
........................................................................................................................................ 21
LEDWOCCIE
........................................................................................................................................ 22
LEDGRYBMI
................................................................................................................................... 23
LEDPOŻYDOWKU
................................................................................................................................ 24
ZUPY ................................................................................................................................................. 25
B
ARSZCZ CZERWONY
................................................................................................................................ 26
G
RZYBOWA Z USZKAMI
............................................................................................................................. 27
Z
UPA RYBNA
........................................................................................................................................... 28
Z
UPA MAKOWA
....................................................................................................................................... 29
Z
UPMIGDŁOW
.................................................................................................................................. 31
DANIA............................................................................................................................................... 32
P
IEROGIKPUTĄIGRZYBAMI
.................................................................................................................. 33
U
SZKA
................................................................................................................................................... 35
K
APUSTA Z GRZYBAMI
............................................................................................................................... 36
K
APUSTA Z GROCHEM
............................................................................................................................... 37
B
IGOS STAROPOLSKI
................................................................................................................................. 38
P
TECIKIKPUTĄGRZYBAMI
................................................................................................................ 40
K
ROKIETYKPUTĄIGRZYBAMI
................................................................................................................ 41
K
ULEBIKRYBĄ
..................................................................................................................................... 42
R
YBA PO GRECKU
..................................................................................................................................... 43
K
LUSKI Z MAKIEM
.................................................................................................................................... 44
KARPIE .............................................................................................................................................. 46
K
ARPMŻONY
....................................................................................................................................... 47
K
RPWMIETNIE
.................................................................................................................................. 48
1
KARP
(
OK
.
1,5
KG
)
................................................................................................................................ 48
K
ARP W GALARECIE
.................................................................................................................................. 49
K
RPPOŻYDOWKU
................................................................................................................................. 50
K
ARP PIECZONY PO STAROPOLSKU
............................................................................................................... 51
K
ARP Z GRYCZANYM FARSZEM
.................................................................................................................... 52
K
RPMCĄ
.......................................................................................................................................... 53
K
RPPOWGIERKU
................................................................................................................................ 54
K
ARP ORIENTALNY
................................................................................................................................... 55
K
ARP NA WINIE
....................................................................................................................................... 56
3
RYBY ................................................................................................................................................. 57
S
CUPKPODKOŁDRĄMIETANOWO
-
CHRNOWĄ
...................................................................................... 58
W
GORWCERWONYMWINIE
................................................................................................................. 59
S
OLWBIŁYMWINIE
.............................................................................................................................. 60
S
ANDACZ Z ORKISZEM
............................................................................................................................... 61
Ł
OOOEMGRYBOWYM
..................................................................................................................... 62
MIĘ ............................................................................................................................................... 63
S
YNKWIĄTECZNA
................................................................................................................................ 64
S
YNKWPOMRŃCCH
....................................................................................................................... 65
S
CHBELIWKĄ
..................................................................................................................................... 66
K
CKJBŁKAMI
.................................................................................................................................. 67
R
OLDKIINDYKŻURWINĄ
.................................................................................................................. 68
DESERY ............................................................................................................................................. 69
K
UTIA
.................................................................................................................................................... 70
K
REMOWY DESER MAKOWY
....................................................................................................................... 71
M
AKOWA TARTA Z GRUSZKAMI
................................................................................................................... 72
W
IGILIJNEJBŁK
.................................................................................................................................... 73
D
ESER BANANOWO
-
CZEKOLADOWY
............................................................................................................. 74
CIASTA .............................................................................................................................................. 75
M
AKOWA ROLADA
................................................................................................................................... 76
P
IERNIK KORZENNY
................................................................................................................................... 78
K
EKWFORMIEWIEŃC
........................................................................................................................... 79
S
TRUDELJBŁKMI
................................................................................................................................ 80
S
TRUCLA ORZECHOWA
.............................................................................................................................. 81
S
ERNIK PUSZYSTY
..................................................................................................................................... 82
S
TAROPOLSKI PLACEK Z KRUONKĄ
............................................................................................................. 83
P
IERNICKITORUŃKIE
.............................................................................................................................. 84
K
RUCHEWIJYRÓŻĄ
......................................................................................................................... 85
C
HOINKIGLRETKĄ
............................................................................................................................ 86
POTRAWY REGIONALNE ................................................................................................................... 87
LEDZIE PO KASZUBSKU ELIWKĄ
............................................................................................................... 88
Z
UPA Z SUSZONYCH OWOCÓW
.................................................................................................................... 89
P
IEROGI Z RYBNYM FARSZEM
...................................................................................................................... 90
M
OSKOL
................................................................................................................................................ 91
M
OCZKA
................................................................................................................................................ 92
WIĘTNWIECIE.......................................................................................................................... 93
Ł
OONPRYTWK
............................................................................................................................. 94
P
TETGI
........................................................................................................................................ 95
S
PGHETTIMŁŻMI
.............................................................................................................................. 96
I
NDYK NADZIEWANY KASZTANAMI
............................................................................................................... 97
K
RPPOWIEDEŃKU
................................................................................................................................ 98
G
ULEGEDYŃKI
............................................................................................................................... 99
V
ÁNOČKY
............................................................................................................................................. 100
P
EPPARKAKOR
....................................................................................................................................... 101
B
RZOSKWINIE W WINIE
........................................................................................................................... 102
4
T
ARTA MAKOWA Z KREMEM CYTRYNOWYM I MARAKUJĄ
................................................................................ 103
NOWOCZENEWIĘT ................................................................................................................... 104
C
ARPACCIO Z KARPIA
.............................................................................................................................. 105
Z
UPA RYBNA
......................................................................................................................................... 106
Z
PIEKNYTUŃCYKFOLKĄIOLIWKMI
................................................................................................ 107
P
IEROGI Z MAKIEM
................................................................................................................................. 108
LEDZIE Z BURACZKAMI
........................................................................................................................... 109
5
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